Elassar Targon is a Devaronian, members of whom would be unfairly persecuted for its two protruding horns rising out of their foreheads, looking like an evil entity to many cultures. Like many of his compatriots, Elassar was superstitious, and liked to collect bibelots which could be lucky in warding evil away from him.

However, that doesn't explain some of his collections, which include old, out-of-order comlinks, tea pots, funny mugs, and decorative plates for stuffed eggs. To justify the space they took in his room at home, he often threw hors d'oeuvres tea parties. We still have no idea about the scrapped comlinks, but here are his TWO most popular (deviled) egg recipes. One is rich, something you can take on a picnic and impress your in-laws. The other is equally good, though more spare, more suited to large gatherings and pot-lucks. Enjoy them both!

Luxurious Deviled Eggs

dozen eggs, hard cooked, cooled, peeled

3/4 cup mayonnaise

1-1/2 tablespoons Dijon mustard

1 cup ham, chopped fine

1-1/2 teaspoons capers, rinsed and drained

1-1/2 teaspoons parsley, minced

1 teaspoon lemon zest

1 small shallot, minced, or a tablespoon of sweet onion, minced

salt and pepper, to taste

Slice the eggs open along the long axis. Without damaging the whites, crumble the yolks into a bowl. Set the whites aside.

To the yolks, add the remaining ingredients and mix well. Adjust seasoning, or add more mayonnaise if you wish.

Stuff or pipe the mixture into the awaiting whites. Arrange on an eggplate. Makes 2 dozen, and feel free to cut down the quantitites by thirds, if you wish.
Deviled Eggs for the Masses

3 dozen eggs, hard cooked, cooled, peeled

1 cup mayonnaise

1/4 cup curry powder OR dried, sharp mustard powder

salt, to taste OR MSG

Slice the eggs open along the long axis. Without damaging the whites, crumble the yolks into a bowl. Set the whites aside.

To the yolks, add the remaining ingredients and mix well. Adjust seasoning, or mayonnaise if you wish.

Stuff or pipe the mixture into the awaiting whites. Arrange on an eggplate. If you wish, garnish with sliced stuffed olives, caviar or a sprig of parsley. Makes 6 dozen.

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